This is a blog about my learning knowledge to make pizza. I have been helped by many people on my journey

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Pizzas

Preferment for Lehmann Dough Pizzas

Crust of Pizza

Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php
If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Total Pageviews

Sicilian Pizza

Sicilian Pizza with Preferment for Lehmann Dough

Thursday, May 24, 2012

I try to garden each year, but my garden is small, because I really don't have that many people to eat what my garden produces. I have started tomatoes from seeds other years, but this year just purchased plants. My tomatoes, herbs, and veggies are growing nicely so far, but I guess the groundhogs ate some of the tops off of my tomato plants. I will make some tomato sauce for pizzas out of some of the tomatoes.

I also love perennials and like to watch them bloom different times though the spring until the fall.

These are only a few pictures of my garden and some of the perennials. I need to get outside and weed and mow the grass as soon as it gets drier. I love to work outside and try to as much as I can find time to.

Wednesday, May 23, 2012

I was supposed to be trying out Jim's formulation in a bigger steel pan, but somehow became confused I guess because he did give me instructions on how to figure out a formulation using a preferment and a soaker in a smaller amount. I guess that is my excuse..lol

I sure don’t know what I was thinking about again, but I only used a 8”x10” steel pan to bake the Pizzarium “epoxy” dough. I guess I still had the instructions in my head that said to use a 8”x10” pan at Reply http://www.pizzamaking.com/forum/index.php/topic,19129.msg188006.html#msg188006 The dough felt nice and fermented well until today. The dough was still a little sticky, but manageable after it was dusted with a little bench flour. It only took a tiny bit of a couple of tugs and then I put it over my arm to put it into the steel pan. As soon as the dough was put into the pan, I knew there was too much dough for the 8”x10” pan. I still proceeded and added blends of cheeses, chopped kale, Capicolla ham, and then chopped spring onions. I didn’t even add any tomato sauce. I then wondered if the dough would rise over the top of the pan, but proceeded to bake. I sure have no ideas what TF there was, but the crumb sure was high. In the end we dipped the slices in sauce and the crumb tasted very good. My taste testers also like the taste of the crumb. I know I fouled-up again, but will try again next week.

The Sicilian pie made with the soaker went okay, but the crumb was much denser. The taste of the crumb was very good though. I sure don’t know what a 3 day soaker does, but even with the added water, the dough felt different.

I had two frozen dough balls from the 5 dough ball batch and used two sheets of parchment paper on the peel for the one pizza and no parchment paper for the second pizza. The first pizza with the two sheets of parchment paper slid into the oven with ease, but the second pizza without the parchment paper wanted to stick some again. These are only the pictures of the pizza using the parchment papers.

The Mack’s clone attempt was made yesterday and although the pizza was really good, it didn’t taste like a Mack’s pizza in the cheese, sauce or crust. It had somewhat of a Mack’s taste, but that isn’t good enough.

The dough ball opened beautifully, was pressed out very hard (to try and keep the rim from rising), could be tossed and twirl easily, and was nice in every way. Even though the dough was pressed out hard, the rim wanted to get some huge bubbles while in the oven, which I used the bubble popper to deflate. There was still some rim rise as can be seen in the picture. The rim didn’t brown enough until the bottom of the crust appeared to be baked enough.

The cheddar melted beautifully and tasted buttery and creamy on the slices, but something was missing from the taste of the cheese. It didn’t have exactly the tang as Mack’s pizza cheese does. I don’t know if it was the cheese and sauce combination, or if I used too much cheddar and sauce. There was a fairly high amount of cheddar and sauce on the pie when it was dressed.

When I talked to the one distributor of the Nasonville cheese he told me some pizzerias want the cheddar aged more before they use it on pizzas. I can’t be sure from the dates on the Nasonville cheddar I purchased really how long the cheddar was aged, or really when it was made.

I guess it is back to the drawing board for me for another attempt at a Mack’s pizza. I guess I have to change something in the dough formulation, but really don’t know what to try, except to use shortening and really don’t know how much shortening to try. For the sauce and cheddar, I guess I would add less the next time to see if that changes the flavor profile in anyway.

All the taste testers did really like this pizza, but this wasn’t a clone Mack’s pizza. I had different taste testers taste the Nasonville cheddar plain and they all said it was the creamiest cheddar they have ever tasted.

Search This Blog

About Me

I am searching how to make different kinds of pizza, using different amounts of water, flour, different kinds of yeasts (wild and commercial) and finding what I can about using ingredients in making pizzas.
I am just an everyday person in this journey. I have friends and members on www.pizzamaking.com that help me on this journey. :)